View Pit Stop page for race #45 by rhodafeet — Ghost race
View profile for writing.com (rhodafeet)
| Official speed | 52.36 wpm (78.38 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2016 12:49:30am UTC |
| Race Finish | February 7, 2016 12:50:48am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. tdtdtdttt (61.92 wpm) |
| Accuracy | 93.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |